7 cups chicken stock or broth.
2 cups dried lentils.
To tomatoes, peeled, cut in quarters
four garlic cloves, coarsely chopped
three onions.
2 tablespoons butter
1 teaspoon salt
pinch of pepper.
2 teaspoons ground cumin
lemon wedges.

How To Make

In a large saucepan, bring stock or broth to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions; add to lentil mixture. Chop remaining onion, set aside. Partially cover pan. Simmer lentil mixture 45 min. or until lentils are tender. Melt 1 tablespoon butter in a medium skillet pan. Add chopped onion, sauté until lightly browned. Press lentil mixture through a sieve or purée in a blender or food processor. Reheat in saucepan, season with salt, pepper and cumin. Stir in remaining 1 tablespoon butter. Pour into tureen or serve in individual bowls. Sprinkle sautéed onion over top. Serve with lemon wedges. Makes six servings.

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Directions
Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear. In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.

Meanwhile, in a small skillet, heat 1 tb of the oil over moderate heat. Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat. Puree the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning.

Just before serving, stir in the remaining 3 tbs of oil. To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.

Directions
Toast the bread very lightly in the oven so that it dries out but does not color, then break into pieces. Fry the garlic in 1 Tbl. of oil and until it just begins to color, add the tomatoes and toasted bread and cook, stirring, until the bread falls apart and blends with the tomatoes. Now stir in enough hot stock, a little at a time, to get a thick mushy consistency. Season with salt and plenty of pepper, add basil, and simmer gently about 20 minutes, stirring occasionally. Serve hot with a little olive oil dribbled over each serving.

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Directions
In a heavy 3 to 4 qt saucepan, bring stock to a boil over high heat. Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low. Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth.

With a mortar and pestle or the back of a spoon, mash the garlic and coriander to a smooth paste. In a small skillet, heat the oil over moderate heat. When hot, add the garlic and coriander and, stirring constantly, cook for a minute or two until the garlic is lightly browned. Add the entire contents of the skillet to the soup and, stirring all the time, simmer for 2 or 3 minutes more. Taste for seasoning and serve at once from a heated tureen.

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GARNISH
3 x onions thinly sliced, and soaked in
2 tbl vinegar

Directions
Boil the meat, onion, garlic, salt, and pepper in 6 cups of water – skimming, then simmering for 2 hours. Remove the meat, chop fine, and reserve. Strain the stock.
Bring the stock back to a boil. Crush the leaves between your hands into the stock, reduce heat, and simmer for 20 minutes.

Meanwhile, crush the remaining garlic with some salt, then fry it in the oil until it is golden. Stir in the coriander and cayenne. Set aside until the leaves are cooked.
When ready to serve, return the meat to the pot, stir in the spices, and let simmer for a few minutes. Ladle into bowls and serve immediately – and pass the onions soaked in vinegar on the side.

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Directions
Simmer the meat in the water with salt, pepper and whole onion until the meat is tender; then skim off the scum and discard the onion. Remove the meat from the broth with a slotted spoon, and drain on paper towels. Set aside.

Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned; then remove to a serving bowl and keep warm.

Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into broth; then bring to a boil.

Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and rice separately, allowing each person to serve themselves.

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Directions
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.

Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.

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Directions
Drain the fava beans but reserve the water. Skin the beans and place in a saucepan. Measure the reserved water, and top up if necessary to alike 6 cups; then bring to a boil. Cover the saucepan and cook over low heat for about 1 hour or until the fava beans are tender. Puree in a blender.

Return the puree to the saucepan and stir in the remaining ingredients except the coriander leaves or parsley. Bring to a boil and cook for about 5 minutes over low heat. Serve in individual bowls garnished with the parsley or coriander leaves.

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Directions
Heat the oil in a large pot. Saute the onion and garlic until soft. Stir in the ginger, cumin,and coriander. Saute 1 minute. Add the lentils, saute 1 minute. Add the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 minutes. Reduce the heat and simmer covered for 45 minutes, until the lentils are tender. Remove the lemon slices. Puree the soup in a blender or food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if desired.

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Directions
Combine the broth, water, garlic and onion in a saucepan. Bring to a boil, then simmer over medium heat for about 10 minutes, or until the onion softens.
Add the chickpeas and continue to cook for 15 minutes or so, until the chickpeas are very soft and tender, the soup well-flavored, the garlic and onions soft. Season with salt and pepper. Stir in the parsley.
Meanwhile, cook the orzo or other pasta in rapidly boiling salted water until tender; drain.
Serve the soup in bowls, ladled over the orzo, each bowl with a wedge or two of lemon to squirt in, then leave to impart its lemony flavor from the rind.